Sliced tomatoes with pesto dressing

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Red wine vinegar
¼ cup Fresh basil leaves
1 Clove garlic -- minced
¼ teaspoon Salt
¼ teaspoon Sugar
¼ cup Parmesan cheese -- grated
⅓ cup Olive oil
3 larges Tomatoes
Lettuce leaves
Black pepper
Pine nuts (optional) --
Toasted

Directions

1. In blender or food processor, combine vinegar, basil, garlic, salt, sugar, cheese, and oil. Whirl or process until smooth and well combined.

Let stand at room temperature for 1 to 2 hours to blend flavors. Stir well with a whisk or fork before using.

2. Core tomatoes (peel first, if you wish). Slice about ½ inch thick.

Arrange in a shallow bowl or on lettuce on individual plates. Grind pepper over tomatoes to taste.

3. Drizzle tomatoes evenly with pesto. Garnish with pine nuts, if you wish.

Recipe By : the California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (

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